65 minutes
A hearty dish featuring roasted chicken legs atop a bed of crispy sourdough bread, sweet poblano peppers, onions, garlic, and fragrant oregano.
Sourdough Bread, torn into pieces
0 oz
Poblano Peppers
each
Red Onion, cut into wedges
each
Garlic Clove, halved
each
0.25 fluid ounces
to taste
Black Pepper, freshly ground
to taste
Chicken Legs
each
Coriander Seeds, crushed
0 oz
Lime Wedges
each
1. Prepare the Roasting Tray
Take the torn sourdough bread, poblano peppers, red onion wedges, halved garlic cloves, and fresh oregano sprigs and place them on a large rimmed baking sheet. Drizzle ¼ cup of extra-virgin olive oil over the mixture, ensuring that all the pieces are lightly coated. Season the mixture generously with kosher salt and freshly ground black pepper.
2. Season the Chicken
Brush each of the six whole chicken legs with a little extra olive oil. Season the legs with salt, black pepper, and crushed coriander seeds.
3. Roast the Chicken and Vegetables
Lay the seasoned chicken legs directly on top of the bread and vegetable mixture on the baking sheet. Place the baking sheet in the preheated oven and roast for 50 to 55 minutes, until an instant-read thermometer inserted into the thickest part of a leg reads 160°F.
4. Rest and Serve
Once done, remove the baking sheet from the oven and let the chicken rest for a few minutes. Serve the roasted chicken legs with the bread and vegetables on plates, accompanied by lime wedges.
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